Peel your potato and grate. Add grated potato to the center of a clean tea towel and squeeze all the excess water from the potato.
Add few glugs of oil to the pan and then sprinkle grated potato all over, creating an even layer. Add parmesan and chives to help hold everything together. Using a spatula, push everything to it all stays together in the pan and becomes one large pancake.
Cook in medium to low heat for about 5 min or until the bottom of the pancake is browned and crispy. Flip and cook for another 3 min or so.
Remove pancake from skillet and set aside. Meanwhile bring a medium pot of water to a boil. Once boiling use a spoon to create a whirlpool. Carefully, crack egg and add to the water. I like to add my egg to a small bowl first and then slide it in for an easier drop. Let the pot come to a boil again, and cook for a few more min. Remove from water and set aside.
Add avocado to a bowl along with red pepper flakes, salt, pepper and lemon juice. Mix until combined. Top pancake with avocado, egg and smoked salmon. Season with everything but the bagel seasoning. Enjoy!